Although this method uses neither yeast nor fermentation, this is a totally satisfying loaf that really comes alive when toasted, developing a wonderful crackly surface. Unlike some gluten-free breads, it isn’t dry; rather, it has a moist, creamy mouthfeel that makes you want to keep popping more slices into the toaster. The recipe has a lot of flaxseed meal, which not only adds fiber and healthful omega-3 fatty acids but also contributes to the bread’s rich flavor profile. The whole flaxseeds are optional, but adding them will boost those qualities even more. If you find the flaxseed flavor too strong for your liking, replace some of the flaxseed meal with an equal amount of almond flour. You can also replace the sesame seeds or whole flaxseeds with almond flour, but we prefer the crunch factor and flavor the whole seeds lend to the bread.
The liquid stevia is optional as well. We recommend that you use it if you’ll be serving the bread slathered with butter or sugar-free jam for breakfast or snacking. If you plan to use it for sandwiches, leave out the liquid stevia. One final note: Because this recipe calls for so many egg whites, we recommend that you purchase liquid egg whites so you don’t have a quandary about what to do with all of the yolks. To use liquid egg whites, simply weigh out the amount specified in the recipe.